Thai Beef Salad

• 4 slices beef, filet mignon
• 100 ml white vinegar
• 45 grams sugar
• 2 Cloves garlic chopped fine
• 3 teaspoons fish sauce nam pla
• 120 grams thai chili paste Tau Pan
• 1 cup lime juice
• 1/2 cup fish sauce nam pla
• 2 teaspoons soy sauce, light
• 60 grams coriander fresh, chopped finely
• 60 grams shallots chopped finely
• 1 clove garlic chopped finely
• 1 each green chili peppers deseeded and chopped fine
• 2 Heads lettuce
• 1 large cucumbers
• 250 grams cabbage white, shredded coarsely
• 1 small paw-paw ripe, peeled and sliced into 5 cm long sticks
• 1 x cilantro fresh

1. To cook the beef: grill the beef until med rare and set aside.
2. To make the marinade and marinate the cooked beef: mix the vinegar, sugar, galic, Nam Pla, and chillie paste together.
3. Slice the meat thinly pour over the marinade and marinate for 15 mins.
4. To make the dressing: combine all the dressing ingredients and set aside.
5. To serve: arrange the lettuce leaves on each plate.
6. Trim the ends from the cucumber and cut in half crosswise.
7. Slice lengwise into thin strips.
8. Place a small amount of cabbage on the cucumber strips, and roll up.
9. Repeat with the pawpaw, rolling the pawpaw sticks in cucumber strips.
10. Place the clicd marinated beef on top of the lettuce.
11. Surround each serve with 3 cabbage and pawpaw rolls.
12. Spoon the dressing over the beef, lettuce and the rolls.
13. Top the beef with a generous serving of the coridander leaves.

beef, white vinegar, sugar, garlic, fish sauce, thai chili paste tau, lime juice, fish sauce, soy sauce, coriander fresh, shallots, garlic, green chili peppers, cucumbers, cabbage white, pawpaw, cilantro

Taken from recipeland.com/recipe/v/thai-beef-salad-43335 (may not work)